Each bite starts with a delicate cracker crunch, followed by sharp, creamy cheddar and a bright burst of jalapeño heat. They are especially inviting served warm, while the cheese is still soft.
- Yield
- 8 servings · About 32 crackers
- Prep time
- 10 minutes
- Cook time
- 8–10 minutes
- Rest / chill time
- 2–3 minutes
Ingredients
- 1 sleeve reduced-sodium buttery round crackers, about 32 crackers
- 8 ounces reduced-fat sharp cheddar cheese, cut into small, thin squares
- ½ cup sliced pickled jalapeños, drained, briefly rinsed and patted dry
Method
- Preheat the oven to 350°F. Line a baking sheet with foil.
- Arrange the crackers in a single layer, leaving a little space between them.
- Divide the cheddar evenly among the crackers and top each with 1–2 jalapeño slices.
- Bake for 8–10 minutes, until the cheese is melted and the cracker edges are golden.
- Let cool on the tray for 2–3 minutes, then serve warm.
Kitchen notes
Timing guide:
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Practical Woman's Secret
Use reduced-fat cheddar made with 2% milk for better melting than fat-free cheese. Dry the rinsed jalapeños thoroughly so their moisture does not soften the crackers.
Serving and Storage
Serve warm on a platter for an easy party snack.
Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat at 350°F for 2–3 minutes, until warmed through. For the best crunch, assemble just before baking.
Nutrition information
| Calories | 150 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrate | 9 g |
| Total fat | 9 g |
| Fiber | 0.5 g |
| Sugars | 1 g |
| Sodium | 300 mg |
Nutrition information is an estimate for the serving size stated above. Actual values may vary depending on ingredients, brands, preparation methods, and portion sizes.
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